Katsuo-bushi

“There is no room for carelessness,” says the elderly man who, since he was 15, has dedicated his life to making an indispensable ingredient in Japanese cuisine: katsuo-bushi. The contrast between the modern Japanese food industry (fast, cheap manufacturing) and the traditional workshop, and captures other links in the katsuo-bushi trade, such as the fish auction and a Michelin-starred restaurant.